Directions

Place the porcini mushrooms in a heatproof bowl. Pour enough hot water to cover the mushrooms and set aside.

Pat the chicken thighs dry. Sprinkle the thighs with the salt and black pepper to taste.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sauté for 4 to 5 minutes. Flip the thighs and sauté for another 4 to 5 minutes until golden brown. Remove the thighs from the skillet and set aside.

Add the onion to the skillet, scraping up any browned bits. Lower the heat to medium, and sauté the onion for 6 to 7 minutes. Add the garlic and sauté for 2 minutes.

Drain the mushrooms, reserving the mushroom liquid. Coarsely chop the mushrooms, and add them to the skillet. Sauté the mushrooms for 1 minute. Add the wine, tomato paste, and mushroom liquid, bringing the sauce to boiling.

Lower the heat to simmer. Return the cooked chicken to the skillet. Cover and simmer for 15 to 20 minutes until the chicken is cooked through. Using a slotted spoon, remove the chicken from the skillet and put it on a serving platter. Cover the chicken with foil to keep it warm.

Raise the heat to high and boil the sauce, stirring occasionally, until it has thickened and is reduced by half. Pour the sauce over the chicken, garnish with fresh parsley, and serve.